Roly Polys Low Slow Brisket Recipes
RYE BRISKET
Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future.
Provided by Oolala
Categories Roast Beef
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a roasting pan, layer onions, rye bread and place meat on top.
- Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much.
- Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed.
- When meat is tender, remove and set aside on a cutting board for slicing.
- Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat.
- Slice the brisket against the grain and serve with the blender gravy.
Nutrition Facts : Calories 1722.2, Fat 124.1, SaturatedFat 49.1, Cholesterol 331.6, Sodium 1638.3, Carbohydrate 59.3, Fiber 7.2, Sugar 8.7, Protein 86.3
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
LOW AND SLOW TEXAS OVEN BRISKET
For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- HEAT the oven to 250°F.
- SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
- SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
- REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
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